egg, beaten,to use for an egg wash on pastry dough
Serving Size: 1 (225) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 433 g53 %
Total Fat 48.2 g74 %
Saturated Fat 12.3 g61 %
Cholesterol 52.9 mg
Sodium 481.7 mg
Dietary Fiber 4 g16 %
Sugars 29.5 g118 %
Protein 11.2 g
Place oven rack in center of oven and heat to 375.
Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.
Combine pumpkin, sugar and spices in a bowl.
Set aside while preparing dough.
Roll out dough until thin, about 1/16-inch, and cut into four large circles.
Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.
Spoon about 2-3 tablespoons of pumpkin mixture into centers of circles.
Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.) Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar.
Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden.